Sue’s Cook Book

This is from the fab ‘Leon’ book and is a brilliant side dish for BBQ’s and picnics.

Serves 4 as a side

2 heaped tablespoons sultanas
3 large carrots, grated
1 clove garlic, crushed
1 heaped tablespoon toasted seeds (I use pine nuts, sesame, sunflower and pumpkin)
1 spring onion, finely sliced
1 tablespoon fresh coriander, chopped
1 red chilli, finely chopped
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
salt and pepper

Plump the sultanas in hot water for 5 mins and then drain.

Mix everything else together thoroughly and season well.

Only put the lemon juice and olive oil on when you are ready to serve – mix well. So many gorgeous flavours here – I’m sure it will become a favourite!

This is another favourite of mine from the ‘Leon’ cook book – I have made it so many times this summer and it is great with barbeques and grilled mackerel. As usual I have made some changes to it :0)

Serves 6-8 as a side dish

200g brown basmati rice
125g frozen peas, defrosted
100g frozen broad beans, defrosted
2 spring onions, thinly sliced
2 large or 6 cherry tomatoes, chopped
2 tablespoons toasted seeds – pine nut, pumpkin, sunflower and sesame
2 tablespoons fresh coriander, chopped
salt and pepper

For the dressing:

1 red chilli, chopped very fine
3cm root ginger, grated
1 clove garlic, crushed
2 tablespoons lime juice (one lime should do it)
2 tablespoons soy sauce
1 teaspoon sesame oil (optional)

Cook the rice according to packet instructions – usually takes between 40-45 mins.

Place the frozen peas and broad beans in a colander and run cold water over them to help them defrost.

Make the dressing by mixing all the ingredients together and then set aside to infuse.

Add the spring onions, tomatoes, peas and broad beans to a large bowl.

When the rice is ready, place into a sieve and run it under cold water to cool.

Add the rice to the bowl, pour in the dressing and add the chopped coriander – mix thoroughly. Season to taste.

Quickly toast the seeds in a frying pan over a medium heat, stirring often to prevent burning.

Sprinkle the toasted seeds over the top of the rice and serve. Yum!

I have just made this for the first time and it was so delicious that I have to put it here immediately! I have adapted it from the wonderful ‘Leon’ cookbook by Allegra McEvedy – more recipes to follow….

Makes enough for 4 to 6 hungry people

130g brown lentils
1 heaped teaspoon vegetable bouillon stock powder
1 x 400g tin of chickpeas
1 large red onion, diced
1 x 400g tin of chopped tomatoes
1 heaped teaspoon garam masala
1 teaspoon turmeric
2 tablespoons harissa paste
1.5 tablespoons lemon juice
50g white basmati rice
2 tablespoons plain flour
handful of flat leaf parsley, chopped
salt and pepper

Soak the lentils in cold water for one hour and then drain.

Drain the chickpeas, place in a large pan and cover with 1.5 litres water and the stock powder. Add the onions and bring to the boil.

Add the tomatoes, lentils, garam masala, turmeric and harissa – cook for 20 mins until lentils are tender.

Add the rice and cook for a further 10 mins.

Meanwhile, gradually mix the flour with 4 tablespoons of water and then add 4 tablespoons of stock from the soup.

Add the lemon juice and gradually stir in the flour mixture – make sure that the soup is not boiling at this point.

Add the parsley, salt and pepper and give it a good stir. Have a taste and adjust any seasoning as necessary.

Absolutely delicious! I think it would also be fantastic with a lamb shank or two added and simmered for a couple of hours to make a really hearty stew – will be trying this very soon!